“Falafel (or felafel) (/fəˈlɑːfəl/, /-ˈlæf-/; Arabic: فلافل) is a deep-fried ball, or a flat or doughnut-shaped patty, made from ground chickpeas, fava beans, or both. Herbs, spices, and onion relatives are commonly added to the dough. It is a well-known Middle Eastern dish that most likely originated in Egypt. The fritters are now found around the world as part of vegetarian cuisine, and as a form of street food.
Falafel balls are commonly served in a pita, which acts as a pocket, or wrapped in a flatbread, also known in western Arab countries as taboon. Falafel also frequently refers to a wrapped sandwich prepared with falafel balls laid over a bed of salad or pickled vegetables and drizzled with hot sauce or a tahini sauce. Falafel balls may also be eaten alone as a snack, or served as part of an assortment of appetizers known as a meze.”
—Wikipedia
Ingredients
Dry garbanzo beans/ Chickpeas
Fresh cilantro
Fresh parsley
Onion
Lemon juice
Baking powder
Bread crumbs
Garlic cloves
Cumin
Coriander
Salt
Frying oil (ex. refined canola)
Instructions
1. Soak chickpeas in water overnight.
2. Drain chickpeas. Place in food processor and pulse until coarsely chopped.
3. Clean and de-stem cilantro and parsley. Peel and quarter onion. Peel and crush garlic with side of knife. Add parsley, cilantro, onion, garlic, and lemon juice to food processor.
4. Pulse until well combined and chickpeas are roughly the consistency of coffee grounds (this can be adjusted to preference, some people like a more blended texture, while others a more coarse falafel.)
5. Add bread crumbs, cumin, coriander, and salt. Mix well.
6. Cover mixture and let sit in fridge for about an hour or more to let flavours meld together.
7. Remove from fridge. Add baking powder and mix thoroughly. Working with wet hands to prevent mixture from sticking, shape balls about 1 1/2 inches in diameter. These can either be cooked immediately or frozen for future use.
8. To fry, on medium slowly heat oil in saucepan. Carefully drop falafel into oil and cook until slightly more than golden brown.
9. To freeze, place on sheet in a single layer, preferably not touching one another and place in freezer. Once frozen solid, transfer to airtight container.
Can be served with hummus, tahini, cucumber tomato salad, fried yellow rice, or pita just to name a few.